-
1
With a sharp knife or kitchen fork, prick each sausage several times.
-
2
In a saucepan, combine the red onions and beer and bring to a simmer over medium heat.
-
3
Add the sausages and poach until almost cooked through, about 5 minutes.
-
4
Remove the sausages from the liquid and set aside, reserving the liquid.
-
5
In a large pot, cook the bacon over medium heat until crisp, about 5 minutes.
-
6
Remove with a slotted spoon and drain on paper towels.
-
7
Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes.
-
8
Add garlic and cook, stirring, for 30 seconds.
-
9
Add the apples and cook, stirring, until starting to soften, about 2 minutes.
-
10
Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds.
-
11
Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil.
-
12
Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.
-
13
Preheat the grill.
-
14
Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides.
-
15
Remove and place on a platter.
-
16
Remove the sauerkraut from the heat and discard the bay leaf.
-
17
Stir in the cooked bacon and adjust the seasoning, to taste.
-
18
Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard.
-
19
Serve with cold beer.
